Spinach Artichoke Dip

There are so many versions of spinach and artichoke dip recipes, but there is a reason for that. It is so good!!  Going to a party and need to bring a dish, make spinach and artichoke dip. Everyone will love you for it!

I make this dip for our movie night on the weekends. We love to serve it with warm tortilla chips, but we also like to change it up and serve it with crackers or melba toast on occasion. If I happen to have leftovers, I will stir in the leftover dip with warm cooked pasta and have spinach artichoke pasta. Yum!

Movie night, a party or just because you want some, this spinach and artichoke dip is a definite winner!

Print Recipe

Spinach and Artichoke Dip

A delicious seasoned warm dip full of cheeses, spinach and artichokes.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Appetizer

Servings: 8

Ingredients

• 1/4 cup butter
• 1/4 cup all purpose flour
• 2 cups milk
• Salt
• Cayenne pepper more or less based on your preference
• 1/2 cup grated parmesan cheese
• 1 cup Monterey Jack cheese
• 2 T vegetable oil
• 1 cup diced onion
• 1 10- oz bag fresh spinach rinsed, stemmed & chopped
• 2 T chopped garlic
• 1 15 oz can artichoke hearts rinsed, drained and roughly chopped

Instructions

• Preheat oven to 400 degrees.
• Melt the butter over medium heat. Add the flour and whisk the melted butter and flour for 3-5 minutes. There should be no lumps and the roux will turn blond.
• Slowly whisk in the milk and bring the mixture to a boil. Season with salt and cayenne pepper. Let the mixture simmer for around 5 minutes or until it is thick and coats the back of a spoon. (Be sure to whisk the mixture from time to time.)
• In a separate sauce pan, heat the vegetable oil over medium heat. Add the onion and saute for 2 minutes. Add the the spinach (a handful at a time). Once the spinach is added, add the garlic and artichoke hearts and saute for 2 minutes. Season the vegetables with a little salt and cayenne pepper. Remove the pan from the heat and add the vegetables to a large bowl.
• Add the cheese sauce to the bowl of vegetables. Gently stir to incorporate all of the ingredients.
• Pour the mixture into a baking dish. Cook in the oven for 10 to 15 minutes, or until the top is golden brown.
• Serve with tortilla chips!

Notes

Recipe adapted from: Emeril Lagasse